Pure fresh water (purified, if possible)

Freshly roasted coffee beans, ground for your brewing method

A coffee maker (automatic drip or any manual system)

Depending on method, 5 to 10 minutes prep time; 5 to 15 minutes to brew

Drip System: Any coffee brewing method that works by introducing hot water to ground coffee from above the filter, allowing the infusion to drip out the bottom. Manual drip systems include the Melitta filter or Chemex. Examples of automatic drips machines include Krups, Braun and Mr. Coffee.

French press: Also known as the plunger pot, the French press works by putting water and coffee in direct contact, steeping to extract flavor, then separating grounds from brew by pushing a filter through the solution.

Gold filter: A gold-plated, reusable filter, most often V-shaped. A gold filter screen is fine enough to allow the essential oils to pass through but not the bitter grounds. And unlike paper, cloth or other metals, gold imparts no flavor of its own.

Watch that water temperature! Boiling makes a bitter brew; that's why percolators are out of favor. Not heating enough produces a thin-bodied, weak decoction. In general, European-made automatics are calibrated better than their American counterparts.

Manual methods allow you to manage the amount of time the coffee grounds and water stay in contact, essential to extracting full flavor. Automatics with V-shaped filters are next best; last is the flat-bottomed drip.

For brewing single servings, consider a mini French press or one-cup drip system(a V-shaped cone or a straight sided gold filter).

Gold filters are the preferred. If you must use paper, try the unbleached variety.

Automatic drip machines need regular removal of mineral deposits, which can mar performance and effect flavor (tell-tale sign: when the drip process slows noticeably). Once a month, run a half-pot of distilled white vinegar through the brewing cycle, then follow with two cycles of fresh water. Commercial preparations are also available.

2torial #0604: Learn2 Make a Great Pot of Coffee The no-voodoo brew-do Often the simplest things are the most elusive. But the key to a great pot of coffee is no mystery; it merely depends on first-rate ingredients, good equipment and proper technique. Buy your coffee frequently from a quality source, store it in a dark, cool, dry place up to two weeks (freeze for longer storage) and follow the instructions below. You'll make a fine pot every time. Make sure your coffee maker is scrupulously clean; residual oils turn rancid over time. If you're using paper filters, rinse them in hot water to remove loose paper pulp and bleaching agents (if white). Also, flavor oils thus release into the brew, not the filter. If you must use tap water, run the faucet to clear the water sitting in the pipes. Colder and fresher makes a tastier, livelier brew. Warm the pot! Just a few swishes in hot water will help maintain the coffee's temperature and flavor. Measure the coffee This is arguably the most important step in brewing great coffee...and where most errors are made. The rule of thumb is: 2 tablespoons of ground coffee for each 6 ounces of water, or 30 ml of coffee per 180 ml of water This ratio is appropriate for most manual and electric brewing systems but there are some exceptions (see Tips). A "cup" from most automatic drip makers measures 5 ounces, so adjust accordingly. For instance, a 12 cup automatic would require 20 tablespoons of ground coffee. Note: many coffee scoops measure 2 tablespoons. For a milder pot of coffee, make as directed above, then dilute to taste with fresh hot water. The result has more body and flavor than if you'd just used less coffee. Add the coffee to the maker For any drip system, automatic or manual: simply add the ground coffee to the filter (be it paper, nylon, cloth, gold-plated or some other metal). Do not pack down. For a French press: add the coffee directly to the glass carafe. Turn it on! For an automatic drip system, simply pour the water into the holding vessel and replace the carafe (covered) to the warming unit. For any manual method, place a pot of fresh, cold water on the stove over high heat. Watch closely until the water measures between 195 and 209 degrees F. (you'll see steam and tiny bubbles at the edge of the pot). Remove from heat as soon as desired temperature is reached. DO NOT BOIL. Brew! For an automatic drip coffee maker: If possible, set the machine for number of cups to be prepared. Then flip the "on" switch! When the brewing is complete, stir to combine (the coffee at the bottom of the pot is stronger than what's on top). For a French press: Pour the proper amount of water directly over the grounds; stir to blend. Wait a moment, then stir again. Position the plunger mechanism on top of the carafe, wait only 3-5 minutes, then push the plunger to the bottom of the pot to separate the brew from the grounds. To serve, don't empty the pot completely: some bitter residue always lurks at the bottom of the pots. -end- Learn More!